There are some ingredients that go hand in hand with the holiday season, and cinnamon is at the top of that list for me. Sprinkle it on a dollop of whipped cream that tops a cup of hot chocolate, mix it with sugar crystals that dust a snickerdoodle, or just use the cinnamon sticks as a holiday garnish. When I came across a recipe for Cinnamon Bark Cookies in my local paper, they looked so festive I just had to make them. While the ingredients seem simple enough, there is a bit of a learning curve when making these.

Let's just say my first few attempts to assemble these cookies, resulted in a pathetic mess that you would definitely not want to leave out for Santa. I quickly disposed of those, too embarrassed to capture my failure on camera, and set about making another batch. After about the third or fourth batch, I finally got the hang of it, and was able to produce a few that weren't too shabby. These little cookies are crispy and a little buttery, with a hint of cinnamon. Yum!

Heat the oven to 375 F. Line a baking sheet with a nonstick silicon baking mat.

In a large bowl, use an electric mixer to whisk together the egg whites and 2 cups of sugar until foamy. Add the flour and salt and mix to incorporate. Add the cinnamon extract, butter and cream, then beat again until completely smooth. In small amounts, add the brown food coloring a drop at a time until desired color is reached, stirring thoroughly between additions. In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon.

Scoop a teaspoon of batter onto the prepared baking sheet. Using a small offset spatula spread the batter thinly and evenly into a rectangle about 2-by-5-inches. Depending on the size of your baking sheet, you should be able to fit 2 to 4 cookies on at a time.

Sprinkle each rectangle lightly with the cinnamon-sugar. Bake the cookies for about 5-8 minutes, or until the surface looks dry. The edges should not be browned.

Working quickly and as soon as the baking sheet comes out of the oven, use an offset spatula to flip each rectangle over. Tightly roll both long sides of each rectangle toward the center, similar to forming a scroll. Set aside to cool and repeat in batches with remaining dough.

TIPS
* These cookies must be shaped into the rolled cinnamon stick as soon as they come out of the oven.
* Only cook 2-4 cookies at a time, or the rest will cool too quickly before you can roll them.
* For best results use a silicone baking mat, but if you don't have one use a well greased baking sheet.
* To remove the cookies from the sheet, use an offset spatula.
* Spreading the batter thinly ensures even baking of this cookie. Working with the delicate cookie while still warm and pliable is essential.

I could only imagine how difficult these must have been to make! Good job persevering because the end result looks and sounds WONDERFUL. Thank you for sharing such great treats with me. I hope your week is full of love, joy and good food!

These are gorgeous! When I saw them on my news feed I thought it was just a picture of cinnamon sticks but its the actual cookie! I'll let you know when I'm feeling adventurous and give them a try because I love everything cinnamon.

I woke up this morning to my blog header and button gone with a photobucket image in its place, saying I have exceeded my band width. I immediately went to check with my blog designer, Splendid Sparrow and it seems that her website has disappeared. I am quite nervous, because I recommended her to a friend. My friend gave her a deposit a few months ago and hasn't heard a word from her. I started googling around for other Splendid Sparrow clients and that's when I found you. It looks like you might be in the same predicament. I was wondering if you have any information? I'm going to try and contact Theresa now. I'll let you know if I hear anything. Please feel free to email me at anytime.

It seems like a lot of work, but it's totally worth it. I just tried this recipe the other day and people were amazed with it. The only bad thing about this recipe is that the cookies disappear really quickly. I have to take time to make them again soon.

So excited that I stumbled upon your blog--your recipes look divine! Quick question: can you describe what brown gel food coloring is--maybe even sharing with us what brand you used? I've found a couple of different items at the store, but none of them match your description exactly.

Subscribe To SWF

Foodgawker Gallery

SprinkledwithFlour Featured On:

Feedjit

Copyright

SprinkledwithFlour, 2010-present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amber and SprinkledwithFlour with appropriate and specific direction to the original content.